You don’t want to mess around with Stuffed Shrimp recipes that add crackers and other things to fill them up. Jumbo Gulf Shrimp and sweet Blue Claw Lump Crabmeat are stuffed into my Crab Meat Stuffed Shrimp. The royal sauce is seasoned with old bay.
When baked until golden brown and paired with your favorite sides, my crab stuffed shrimp recipe will beat your favorite seafood restaurant’s prices by a lot. I think that’s a good deal for everyone.
When I worked as a restaurant owner on the Jersey Shore, seafood was king. Putting shrimp and crabmeat together in a dish made it more appealing to the many people who ate there. My stuffed shrimp were always popular, and the people who ordered them were always impressed by how delicious they were.
Stuffed shrimp is an impressive and delicious appetizer that is sure to wow your guests! The combination of tender shrimp with a crabmeat stuffing takes this dish to the next level. While it may seem intimidating stuffed shrimp is actually quite easy to make at home with just a few simple ingredients. In this comprehensive guide, we will walk you through the entire process of how to make crab stuffed shrimp from start to finish.
An Overview of Stuffed Shrimp
Stuffed shrimp consists of shrimp that have been butterflied open and filled with a crabmeat stuffing The stuffed shrimp are then baked until the shrimp are cooked through and the stuffing is hot and bubbly When perfectly executed, the result is shrimp with a pocket of rich, crab-flavored filling.
Stuffed shrimp makes an elegant appetizer for any occasion from casual game day get-togethers to formal dinner parties. It is an impressive dish that looks like it came straight from a restaurant menu! But the best part is, it is actually quite simple to make at home. The ingredients are easy to find and it comes together quickly.
Benefits of Making Your Own Stuffed Shrimp
There are several advantages to making your own stuffed shrimp at home versus getting it at a restaurant:
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Customize the flavors: When making it yourself, you can control the ingredients and seasonings used to truly make it your own.
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Quality ingredients You can splurge on high-quality lump crab meat rather than the filler-heavy stuffing some restaurants use
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Cost savings: Cooking at home is always more budget-friendly than dining out.
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Make-ahead convenience: Stuffed shrimp can be assembled up to a day ahead of time for easy entertaining.
How to Choose Shrimp for Stuffing
The first step is to select high-quality shrimp. Here are a few tips for picking the best shrimp for stuffing:
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Go large: Choose jumbo or colossal shrimp that are 16-20 or lower per pound. The bigger the shrimp, the more filling they can hold.
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Buy shell-on: Shell-on shrimp hold their shape better during cooking compared to pre-peeled.
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Get fresh or frozen: Either fresh or previously frozen shrimp work well. Just thaw frozen shrimp before using.
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Look for sales: Check the weekly sales circulars and stock up when shrimp goes on sale.
Ingredients Needed
Stuffed shrimp requires just a few simple ingredients:
For the shrimp:
- Raw jumbo shrimp, shells on
- Butter or olive oil
- Old Bay or Cajun seasoning
- Salt and pepper
For the crab stuffing:
- Lump crab meat
- Mayonnaise
- Breadcrumbs
- Egg
- Lemon juice
- Dijon mustard
- Worcestershire sauce
- Salt and pepper
- Chopped parsley
Step-by-Step Cooking Instructions
Follow these simple steps for how to cook crab stuffed shrimp:
1. Peel and butterfly the shrimp
Rinse the shrimp under cold water. Leave the tails intact and peel off the shells. Use a sharp knife to slice down the back side of the shrimp and remove the vein. Cut halfway through the shrimp to butterfly open. Rinse out the interior.
2. Make the stuffing
In a bowl, combine the crab meat, mayonnaise, breadcrumbs, egg, lemon juice, mustard, Worcestershire sauce and seasonings. Mix gently until fully incorporated. The stuffing should just hold together. Refrigerate until ready to use.
3. Prepare the shrimp
Pat the shrimp dry with paper towels. Brush all over with butter or olive oil and season with Old Bay, salt and pepper. This adds flavor and helps the stuffing stick.
4. Stuff the shrimp
Place a heaping tablespoon of the chilled stuffing into each butterflied shrimp, pressing gently to pack it in. The shrimp should be overflowing with stuffing. Repeat with the remaining shrimp.
5. Bake the stuffed shrimp
Arrange the stuffed shrimp seam-side down on a baking sheet. Bake at 375°F for 12-15 minutes until shrimp are pink and stuffing is golden brown. For added flavor, garnish with chopped parsley.
6. Serve and enjoy!
Serve the hot crab stuffed shrimp immediately with lemon wedges and cocktail or rémoulade sauce for dipping. Provide small appetizer forks so guests can easily retrieve the shrimp from their tail shells.
Handy Tips for Success
Follow these tips for perfect, restaurant-quality stuffed shrimp every time:
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Use fresh, not previously frozen, shrimp if possible for the best flavor and texture.
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Take care not to overmix the stuffing, which can cause it to become mushy.
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Chill the stuffed shrimp in the refrigerator for 15-30 minutes before baking to help the filling set.
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When baking, use a rimmed baking sheet and tent foil over the shrimp halfway through to prevent overcooking.
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Check larger shrimp sooner than the recommended baking time since they may cook faster.
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Let the stuffed shrimp rest for 5 minutes after baking to allow the filling to firm back up.
Frequently Asked Questions
What can I stuff shrimp with other than crab?
Some other delicious shrimp filling options include:
- Cooked ground pork, sausage, or bacon
- Herbed breadcrumb mixtures
- Corn, pepper, and green onion
- Cheese mixtures
How long does stuffed shrimp last in the fridge?
Stuffed shrimp will keep refrigerated for 1-2 days. Cooked shrimp stuffed with crabmeat should be consumed within 2 days.
Can I freeze stuffed shrimp?
Yes, cooked stuffed shrimp freezes well for 2-3 months. Let cool completely before freezing in an airtight container. Thaw in the refrigerator before reheating to serve.
Can I use canned crab meat?
It’s best to use fresh or pasteurized crab meat from the refrigerated seafood section. Canned crab tends to have more fillers that can make the texture less pleasant.
What is the difference between lump crab meat and claw crab meat?
Lump crab comes from the body and is the most prized for its elegant, large chunks. Claw crab meat comes from the claws, has smaller pieces, and a stronger crab flavor. Both work well for stuffing.
What kind of crab can I use?
Blue crab and Dungeness crab are common options. Use whatever fresh, high-quality crab is available in your region. Even imitation crab can be used in a pinch.
Easy Stuffing Variations
Once you master the classic crab stuffed shrimp, try these easy variations:
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Cajun: Add Cajun seasoning and cayenne pepper to the stuffing.
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Bacon and cheese: Use crisped bacon and cheddar in the stuffing.
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Jalapeño popper: Mix cream cheese, cheddar, and diced jalapeños into the stuffing.
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Tropical: Blend in pineapple, mango, and red bell pepper for a fruit-flavored stuffing.
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Italian: Stuff with a mix of spinach, sun-dried tomatoes, artichokes, parmesan, and Italian herbs.
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Buffalo chicken: Use shredded chicken in hot sauce instead of crab.
The possibilities are endless!
Cooking and Serving Tips
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The shrimp can be stuffed and refrigerated up to a day before baking.
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Frozen shrimp should be thawed overnight in the refrigerator before using.
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Use a sharp paring knife and work slowly when butterflying the shrimp to keep them intact.
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Serve stuffed shrimp warm right out of the oven with cocktail sauce and lemon wedges.
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Since they are hand-held, small appetizer forks are the perfect utensils for eating stuffed shrimp.
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Accompany stuffed shrimp with garlic butter noodles or rice for a complete meal.
Elevate Your Presentation
Take your stuffed shrimp to the next level of elegance with these easy presentation ideas:
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Arrange stuffed shrimp on a tiered platter or appetizer tower.
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Skewer stuffed shrimp on short decorative picks for passed appetizers.
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Serve individual shrimp in mini martini glasses or ramekins.
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Garnish with fresh dill, parsley, lemon slices, or edible flowers.
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Display on a bed of crushed ice to keep chilled until serving.
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Scatter decorative seafood shells around the platter.
With this foolproof step-by-step guide, you can master the art of how to make delectable crab stuffed shrimp at home. Impress your guests with your culinary skills by serving up this restaurant-worthy appetizer for your next special occasion. The flavors of tender shrimp and sweet crab are guaranteed to delight.
How to make Crab Stuffed Shrimp
- A small bowl should have mayonnaise, old bay seasoning, lemon juice, chopped parsley, and an egg that has been lightly beaten.
- Combine the ingredients until the egg is fully incorporated.
- But don’t use all of the imperial sauce right away. Save about a quarter of it for later. You might not need to add all of the sauce if you use an extra-large crab meat. * Small pieces of crab meat need more sauce than big lumps of crab meat.
- Gently fold the crab meat into the imperial sauce.
- Peel and devein the shrimp. Then, use a pairing knife (or chef’s knife) to cut the shrimp in half along the side where the veins are. Be careful not to cut completely through the shrimp.
- Season the butterflied shrimp with salt and pepper.
- Put about a tablespoon of the crab meat mixture in the middle of each shrimp and place it on top of them.
- Put the stuffed shrimp on a baking sheet or dish. To keep the shrimp from drying out, add a little water to the pan.
Put the stuffed shrimp in the oven at 375 degrees F for 15 to 18 minutes, or until the crab meat inside starts to turn golden brown.
Serve the Crab Stuffed Shrimp with Cocktail Sauce and lemon wedges.
You can make my stuffed shrimp ahead of time and keep them in the fridge until you’re ready to bake them. It’s a great dish for parties. They are also one of my favorite shrimp appetizers for dinner parties.
Stuffed shrimp is a simple restaurant-style dish, that should not include any fillers in the stuffing. Jumbo shrimp are stuffed with lump crabmeat blended with an imperial sauce, that’s it. No crackers, onions, peppers or anything else should ever go into the stuffing.
I normally use jumbo lump or lump, blue claw crab meat to make my stuffed shrimp. You can also use claw crab meat, or Dungeness crabmeat to stuff the shrimp.
You certainly can. Heat the air fryer to 375 degrees, and then bake the food in the basket for about 8 minutes.
Ingredients to make Crab Stuffed Shrimp
Let’s start by gathering the ingredients we need to make my Baked Stuffed Shrimp Recipe. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Getting your ingredients ready ahead of time not only speeds up the cooking process, but it also makes sure you have everything you need to make the dish.